Ingredients:

  • 1 large head green cabbage (about 1.1 kg / 2.5 lb), cut into 8 wedges through the core
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 1 teaspoon kosher salt (5 g)
  • 0.5 teaspoon black pepper (1 g)
  • 2 tablespoons unsalted butter (28 g)
  • 4 cloves garlic, minced (12 g)
  • 0.5 cup oil-packed sun-dried tomatoes, drained and chopped (80 g)
  • 1 teaspoon Italian seasoning (2 g)
  • 0.25 teaspoon red pepper flakes (0.5 g)
  • 1 cup heavy cream (240 ml)
  • 0.5 cup low-sodium chicken broth (120 ml)
  • 0.75 cup finely grated Parmesan cheese (75 g)
  • 1 tablespoon cornstarch (8 g) mixed with 1 tablespoon cold water (15 ml), for thickening if needed
  • 2 tablespoons chopped fresh basil or flat-leaf parsley (5 g)

Instructions:

  1. Cut the head in half through the core, then cut each half into quarters and each quarter into two wedges, for 8 wedges. Keep the core attached.
  2. Pat the wedges very dry with paper towels. Season both sides with the kosher salt and black pepper.
  3. Preheat the oven to 400°F (200°C).
  4. Heat 2 tablespoons of the olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers.
  5. Place the wedges cut side down in a single layer. Cook 3 to 4 minutes, until the edges are deep golden and the wedges release easily from the pan.
  6. Flip and sear the other side for 2 to 3 minutes. If the pan is crowded, work in two batches and add the remaining 1 tablespoon olive oil between batches. Transfer the wedges to a plate.
  7. Lower the heat to medium. Add the butter and let it melt. Add the garlic and cook 30 to 60 seconds, stirring, until fragrant but not browned.
  8. Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute.
  9. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Bubble about 1 minute.
  10. Stir in the heavy cream and simmer 3 to 4 minutes, until slightly reduced.
  11. Turn off the heat. Whisk in the Parmesan until the sauce is smooth.
  12. If the sauce still looks thin, return it to low heat. Whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer about 1 minute, until it coats the back of a spoon. Taste and adjust the seasoning.
  13. Nestle the seared wedges, browned side up, into the sauce. Spoon some sauce over the tops.
  14. Cover the skillet tightly with foil and bake for 25 minutes.
  15. Remove the foil and bake 15 more minutes, until the sauce bubbles around the edges, the tops take on a light golden color, and a fork slides into the core of a wedge with little resistance.
  16. Rest 5 minutes. Scatter with the basil or parsley and serve.